Thursday, September 8, 2011

Carrot Cake Oatmeal

Yesterday it was sunny and 90 degrees here in Colorado, and this morning it 45 and blustery! Fall is well on it's way, and that means it's time to break out my favorite fall recipes. Apple pie, pumpkin spice cake, winter squash casseroles and thick, flavorful soups. I prefer to serve a hot breakfast to my family on cold mornings, and this carrot cake oatmeal certainly is delicious!

1T Thrive Carrot Dices
1 1/2c Water, Divided
1/2c Thrive Instant Oats
1T Thrive Instant Milk Powder
1T Brown Sugar
1/2t Cinnamon
1/2t Pumpkin or Apple Pie Spice

Dissolve milk powder in 1 cup cold water and set aside. In a small saucepan, simmer the carrots in 1/2c water for 5 minutes or until tender. Add milk, oats, brown sugar, cinnamon and spices. Simmer for 5 minutes or until oats are tender. Serve piping hot!

1 comment:

  1. I love my oatmeal and eat it any way it can be made. This is an amazing idea and certainly would feel like dessert for breakfast!


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